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JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

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Published by Universitas Udayana

ISSN : - EISSN : 2503488X DOI : https://doi.org/10.24843/JRMA

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI adalah media publikasi ilmiah yang diterbitkan oleh Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian-Universitas Udayana, berisikan artikel hasil-hasil penelitian, ulasan (review), opini ilmiah oleh mahasiswa, dosen, praktisi, dan ahli di bidang rekayasa dan manajemen bidang keilmuan Teknologi Industri Pertanian dan keilmuan yang terkait lainnya.

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)

Articles 542 Documents

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Analisis Kepuasan Konsumen terhadap Kualitas Produk dan Pelayanan di Voltvet Eatery and Coffee menggunakan Metode Customer Satisfaction Index (CSI) Made Nanda Pranata; Amna Hartiati; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this research is to: (1) find out the attribute of products and services that are considered important by customers to achieve customer satisfaction of the quality products and service. (2) determine the level of customer satisfaction with the quality of products and services. (3) Determine attributes that need to get a priority in quality improvement of products and services to enhance customers satisfaction at Voltvet Eatery and Coffee. This research uses the methods of Customer Satisfaction Index (CSI) and the Potential Gains In Customer Values (PGCV) that includes quality products including food, beverage, coffee, price and promotion, while the quality of service including physical evidence, reliability, responsiveness, assurance, and empathy, respondents used amounted to 94. The data obtained were analyzed using SPSS 25.0 applications and microsoft excel. The Result of the research showed that all of the product and service quality attribute are considered important by customers. The level of customer satisfaction based on the CSI to quality product is 82,85% and on services 83,83%, which shows that customers very satisfied with product and service at Voltvet Eatery and Coffee. Quality attribute product that needs attention is the presentation with a PGCV index value 4.017; discount with the value of the index PGCV 3.891; and the consistency of food per serving with the value of the index PGCV 3.838; while services quality attribute that need to gain priority are availability of parking lots with the value of the index PGCV 4.200; wifi facilities with the value of the index PGCV 3.636, and employee appearance with indeks of PGCV 3.121. Keywords: product quality, service quality, Customer Satisfaction Index (CSI), Potential Gain In Customer Values (PGCV).

Cover dan Daftar Isi Vol. 3 No. 1 Maret 2015 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 1 (2015): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (172.696 KB)

PENGARUH PERBANDINGAN BUBUK KULIT ARI BIJI KAKAO : EKSTRAK KULIT BUAH JERUK NIPIS DAN WAKTU PENGADUKAN TERHADAP KARAKTERISTIK BODI KRIM I Gusti Ayu Agung Putri Utami; G. P. Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cream is a cosmetics in the form of a half-solid emulsion. This study aims to determine the effect of the comparison of the bark powder of the cocoa beans : extract of lime peel and the stirring time on the characteristics of body cream, determine the comparison of the bark powder of the cocoa beans : extract of lime peel and the stirring time that is best to produce body cream. This study uses factorial completely randomized design with 2 factors. The first factor is the comparison of the bark powder of the cocoa beans : extract of lime peel. The second factor is the stirring time of the body cream. The variables observed were material moisture content, pH, viscosity, dispersion, separation ratio, antioxidant capacity and color intensity. The results showed that the comparative treatment of the addition of the bark powder of cocoa beans and lime peel extract had a very significant effect on pH, dispersion, antioxidant capacity, brightness level (L*), redness level (a*), and yellowish level (b*) cream. The stirring time treatment has a significant effect on the brightness level (L *) of the cream. Comparative treatment of adding the bark powder of cocoa beans and extracts of lime peel, stirring time and interaction between the two treatments has a very significant effect on the viscosity of the cream. The comparison of the addition of the bark powder of cocoa beans : lime peel extract are 7.14: 7.14 grams and 15 minutes of stirring time was the best treatment, which can produce body cream with characteristic of pH 6,35, dispersion level 6,10 cm, viscosity 28.100 cp, separation ratio = 1, antioxidant capacity 125, 33 mg GAEAC/L, brightness level (L*) 43,78, redness level (a*) 6,73 and yellowish level (b*) 10,56. Keywords : body cream, addition of ingredients, and stirring time.

STRATEGI PENGEMBANGAN USAHA AGROINDUSTRI KOPI LUWAK PADA SATRIA AGROWISATA DI KABUPATEN GIANYAR Putu Marita Cakatini Rosyanta; I Ketut Satriawan; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 4 (2018): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to analyze the internal and external conditions as well as compose and recommend the business development strategy of agro-industries of Civet coffee at Satria agro- tourism in the Gianyar Regency. The methods used in this research is a method of observation field and in-depth interviews using questionnaire. Data field observations and interviews are then analyzed to obtain formulation strategies using the SWOT analysis. The assessment weighting and rating conducted by 5 experts. Results of the study show that there are 5 strengths, 5 weaknesses, 4 opportunities, and 3 threats. Results weighting and rating values for the matrix that the weighted Internal Factor Evaluation (IFE) was 3.72 and matrix External Factor Evaluation (EFE) is 3.75. This value indicates a strong position on the matrix Internal external (IE) and the strategy to do is intensive and integrative strategies. Based on SWOT Matrix Analysis, priority alternative strategy is maintaining of price and quality to expand marketing. Keywords : strategy, SWOT, agro tourism, civet coffee, QSPM

PENGARUH KOMBINASI JENIS PELARUT DAN PERBANDINGANNYA TERHADAP KARAKTERISTIK EKSTRAK BUAH PANDAN (Pandanus tectorius) Ni Kadek Maya Isadora; Ni Made Wartini; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.935 KB)

Pandan plant (Pandanus tectorius) grow well at the coast land of many tropical countries. The ripe fruit of the pandan plant has an oval shape, red color, and contain bioactive compounds, such as carotenoid. Extraction process is required to find the natural extract of the fruit. The aims of this study was to find out the effect of the solvent type combination and their ratio on the characteristics of pandanus fruit extract. This study was experimental study, which was designed by randomized block design. The experiment was conducted as a factorial experiment, which consisted of two factors. The first factor was the solvent type combination (acetone:chloroform and acetone:ethanol) and the second factor was the ratio of solvent (1:1; 1:2; and 1:3). The best solvent combination and its ratio for producing the extract was determined by effectiveness test. The results showed that the solvent type combination affected the yield, the total carotenoids content, the level of brightness (L*), and the level of redness (a*) but did not affect the level of yellowness (b*). The ratio of solvent combination affected the yield but did not affect the total carotenoid content, the level of brightness (L*), the level of redness (a*), and the level of yellowness (b*). The combination of acetone and ethanol with ratio of 1:3 was the best treatment to produce pandanus fruit extract with the yield of 3.13%; total carotenoid content of 12.72%; the level of brightness (L*) 11.11; the level of redness (a*) 3.81; and the level of yellowness (b*) 31.48. Keywords: a combination of solvents, solvent ratio, pandanus tectorius, extraction

Analisis Nilai Tambah Asinan Rebung Bambu Tabah (Gigantochloaa nigrociliata Burze-Kurz) Berdasarkan Nilai Organoleptik Terbaik Selama Fermentasi Randall Howbert; Nyoman Semadi Antara; I Made Mahaputra Wijaya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study is to determine the added value of the processed bamboo shoots pickle at the optimum fermentation time. The study was divided into 3 stages, the first stage were determining the best organoleptic properties during fermentation, secondly analyzing the characteristics of bamboo shoots pickles at determined optimum fermentation time, and lastly analyzing the added value of processing the bamboo shoots turned to pickles. The results showed that the most preferred organoleptic value of bamboo shoots pickles was fermentation on day 4 with the hedonic score of 5.65 (slightly preferred ? preferred) with chemical and microbiological characteristics of bamboo shoots and its liquids microbial population 4.6 x 107 CFU/ml and 8.4 x 107 CFU/ml, and lactic acid levels of 0.56% and 0.63%, with salinity of 2.89% and 3.51%, pH 4.0 and 3.7 and reduced sugar content of 1.87% and 2.70%. The value added analysis showed that in a year scenario the producing of bamboo shoots to become pickled using raw materials as much as 566.4 Kg could produce 1510.4 Kg of bamboo shoots pickles (320 gram/jar), of which the results obtained an added value of IDR 566.984.936/ year with added value ratios amounting to 87.89% and the profit received by the company is IDR. 554.273.072 (92.09%). Keyword: Gigantochloaa nigrociliata Burze-Kurz, bamboo shoot pickle, fermentation, organoleptic, added value.

Cover dan Daftar Isi Vol. 4 No. 3 September 2016 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.31 KB)

ANALISIS KEPUASAN KONSUMEN DENGAN MENGGUNAKAN METODE CUSTOMER SATISFACTION INDEX (Studi Kasus : C’Bezt Taman Griya) Pinondang Simanjuntak; I Ketut Satriawan; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study was to know the attributes that are considered important by consumers and to know the level of customer satisfaction at C'Bezt Taman Griya. The method used is Slovin Method for determining samples and customer satisfaction index (CSI) method for data processing. Tests for reliability and validity were carried out at Jaya Fried Chicken Siligita and research site in C’Bezt Taman Griya. The number of samples used was 97 respondents. The attributes that are considered important by consumers based on the level of importance are the taste of food, the behavior of employees in serving consumers, and cleanliness of the location. Based on the level of satisfaction is the speed in serving consumers, taste of food, seriousness in serving consumers. The level of customer satisfaction C'Bezt Taman Griya is 74.63% with the level of Customer Satisfaction criteria that is satisfied. Keywords: Consumer Satisfaction, Consumen Satisfaction Index, C’Bezt.

KARAKTERISTIK MUTU DAN RENDEMEN ALGINAT DARI EKSTRAK RUMPUT LAUT Sargassum sp. DENGAN MENGGUNAKAN LARUTAN ASAM ASETAT I Made Topan Wira Aristya; Bambang Admadi; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (695.373 KB)

This research is aimed to determine the concentration of acetic acid which is appropriate to produce high yield and best alginate quality of Sargassum sp. seaweed. This study uses descriptive quantitative and qualitative design by comparing the best results of the standard alginate exist. The concentrations of acetic acid tested are 0%; 0.5%; 1%; 1.5%; 2%; and 2.5%. Each concentration was repeated 3 times. The variables observed in the alginate include yield, moisture content, ash content, viscosity, pH, and the functional groups by FTIR. The extraction of alginate with a solution of acetic acid concentration by 1.5% is the best in the alginate extraction with 2.90% of yield, 7.37% moisture content, 0.37% ash content, 12cp viscosity, and a 6.0 of pH. In the other side also, the alcohol/phenol (OH) by the wave number of 3626.17 cm-1, alkane group (C-H) by the wave number of 298.88 cm-1, a triple bond (C?N) at wave number of 2376.30 cm-1, carbonyl (C=O) on 1680.00 cm-1 wave numbers, and typical areas fingerprint mannuronat at wave number of 852.54 cm-1 were gained. Keywords: alginate, extraction, Sargassum sp., acetic acid

Karakteristik Kandungan Fukosantin dan Aktivitas Antioksidan Ekstrak Alga Coklat (Sargassum polycystum) pada Perlakuan Konsentrasi Pelarut Aseton dan Suhu Maserasi Ni Kadek Eka Wati; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Fucoxanthin has great potential to be developed as an antioxidant. The purposes of this study were to determine the effect of acetone solvent concentration and maceration temperature on the fucoxanthin content and antioxidant activity of brown algae extract (Sargassum polycystum) and determine the best acetone solvent concentration and maceration temperature on the fucoxanthin content and antioxidant activity of brown algae extract (Sargassum polycystum) . The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was solvent concentration that consists of 70, 80 and 90 percent. The second factor was maceration temperature that consists of 30±2?, 40±2? and 50±2?. The data were analyzed by analysis of varian (ANOVA) and continued with the Tukey test. The results showed that the concentration of acetone solvent was influential on the content of fucoxanthin and antioxidant activity but did not affect the yield. Maceration temperature is influential on yield, fucoxanthin content and antioxidant activity. Interactions between treatments of acetone solvent concentration and maceration temperature greatly affect the content of fucoxanthin and antioxidant activity but do not affect the yield. The treatment of acetone 80 percent solvent concentration and maceration temperature 30±2? is the best treatment to produce brown algae extract (Sargassum polycystum) with a yield of 3.24 ± 0.45 percent, fucoxanthin content 1.03 ± 0.01 g fukosantin/g and antioxidant activity 99 ± 8.49 ppm and show activity powerful antioxidant. Keywords: Sargassum polycystum, acetone, maceration, fucoxanthin, antioxidant.

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Contact Name
I Gusti Ayu Lani Triani

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+628124698714

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Editorial Address
PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia

Location
Kota denpasar,

Bali

INDONESIA